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Cinnamon Coffee Bundt Cake

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February is moving at a fast pace and I am loving it!

It is currently very snowy here. We had our first really BIG snowstorm of the year. It dumped 15 inches. I love it and enjoy it. I am savoring it all even more because once I move from here who knows the next time I will get to play in the snow.

This year has certainly been much slower for me than last year. I am not as busy which means more time for baking and painting my nails!

Any plans for Valentines Day? Or are you just totally negative towards the whole thing,lol? I rather enjoy the day and try to always bake something special. So look for another post later this week!

My husband absolutely loved this cake, as did I. It is just delicious, very moist, cakey, just yum! My husband said it reminds him of a doughnut.

It is very quick and easy to put together. Perfect for any time of day too. You could also add raisins or nuts to the batter, I did not since I primarily bake for others.

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Cinnamon Coffee Bundt Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12+
 
Ingredients
  • 1 Cup Unsalted Butter, room temperature
  • 2 Cups Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Coffee Extract
  • 4 Eggs
  • 3 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 2 Cups (16 ounces) Greek Vanilla Yogurt
  • ¾ Cup Brown Sugar
  • 1 Tablespoon Ground Cinnamon
  • ~Coffee Glaze~
  • 1 Cup Confectioners Sugar
  • 2 Tablespoons Strong Coffee
Instructions
  1. Preheat oven to 350º. Coat a 10 cup fluted bundt or tube pan coated with vegetable or olive oil cooking spray.
  2. Combine flour, baking soda and salt set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and coffee extracts.
  4. Add flour mixture alternately with the greek yogurt, beating just enough after each addition to keep batter smooth.
  5. Spoon a third of the batter into the bundt pan.
  6. Combine cinnamon and brown sugar; sprinkle a third over batter in pan. Repeat layers.
  7. Cook in oven for 60-65 minutes or until a toothpick inserted near the center comes out clean.
  8. Leave in pan for 10-15 minutes before removing cake from pan and completely cooling on wire rack or cake stand.
  9. To make the glaze make sure to sift the confectioners sugar or you could end up with some lumps as I did,lol. Then add the coffee one tablespoon at a time, you may want to use more or less depending on the consistency you desire.
  10. When the cake is completely cooled, pour glaze over the cake and let stand for at least 10 minutes to "harden" before slicing cake.
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New Years Vasilopita Cake (Orange & Brandy Bundt Cake)

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HAPPY NEW YEAR!!!!

I hope you all had a wonderful New Years celebration in or out. Since Daniel is on duty, we had a very quiet night in. I think there was one New Year’s we actually got to go out and do something, have a few drinks…I believe that was like 12 years, ago,lol. He seems to get duty on it every year.

Today brings a quiet, low key day, the day before work starts back up for him! We are going bowling this afternoon. There will be a special New Years dinner tonight, not the traditional Corned Beef though, sadly. There was none to be found here this year. So, he is making us delicious steaks and fries instead! Of course, there will be cake!

There is no better way to start the New Year then by baking!! This cake smells amazing while baking. Orange zest and lemon zest blending and melding with the Brandy, yum!!! I will tell you the recipe originally calls for zest of only one orange but I wanted more and went with the zest of two! I know, how daring of me,lol!

Oddly, I am going to put this out there, while the cake was baking my husband said it smelt like corn dogs….Yeah, we are smelling differently. I believe he is hungry,lol. It is different but good.

I have to be honest, making this cake is now a new tradition for me, starting this year! So it will now be a part of our New Years yummies.

Do you make anything special or have family food/sweet treat traditions on New Years Day?

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New Years Vasilopita Cake (Orange & Brandy Bundt Cake)
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: Depends On Slice Size
 
Ingredients
  • 4 Large Eggs, separated
  • 1 Cup plus 2 Tablespoons Sugar
  • 12 Tablespoons (1½ sticks) Unsalted Butter, melted, or a combination of butter and margarine
  • 1¼ Cups Freshly Squeezed Orange Juice
  • ½ Cup Brandy
  • 4 Cups Flour
  • 4 Teaspoons Baking Powder
  • ¼ Teaspoon Baking Soda
  • Grated zest of 2 oranges
  • Grated zest of 1 lemon
  • ~~Orange Glaze~~
  • 1 Cup Confectionary Sugar
  • 1 Tablespoon Orange Juice
  • ¼ Teaspoon Orange Extract
  • Few Drops Orange Liquid Food Coloring (optional)
Instructions
  1. Preheat the oven to 375°F. Grease a 10-inch bundt cake pan.
  2. In a large bowl, with an electric mixer, beat the egg yolks with the sugar until light yellow and creamy, about 3 minutes. Add the butter or butter and margarine and beat for 1 minute more. Beat in the orange juice and brandy.
  3. Whisk together the flour with the baking powder, baking soda and the zests in another large bowl. Add to the yolk mixture and stir with a rubber spatula until incorporated.
  4. In a large clean bowl, with clean beaters, beat the egg whites until they form soft peaks. Fold them into the batter. Pour the batter into the pan and shake gently to even the top.
  5. Bake the cake for 45 minutes to 1 hour, or until it is golden brown on top and a toothpick inserted into the center comes out clean. Cool on a rack before removing from the pan and serving.
  6. ~~Orange Glaze~~~~
  7. Combine all ingredients, add more sugar if its to thin or more orange juice if it is to thick.
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Coffee Cake Bundt

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I hate when I have a baking flop, happened to me earlier in the week and it made me a little grumpy. It was a new recipe I was trying. As with all new recipes, failure sure is an option. The cupcake was wonderful, the frosting was less than flattering. You throw it out and move along, right? 

I have a question…Do you eat everything you bake or just “test” it to make sure it is yummy? I honestly rarely eat what I bake. However, I do “test” or “sample” it to make sure it is wonderful and fit to give to others. Then I send it with my husband to share at work. I know the single sailors really appreciate it.

Here is a new recipe I just tried out for the first time, with awesome results and it was delicious. The sour cream helps make this cake moist and of course the chocolate & coffee combination are to die for, especially as a pick-me-up in the morning. It’s also great as a snack with coffee or even tea!

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Coffee Cake Bundt
Recipe type: Breakfast/Dessert
Cook time: 
Total time: 
 
Ingredients
  • 2 tablespoons Sugar
  • 1 tablespoon instant Coffee or Espresso
  • 1 tablespoon Unsweetened Cocoa Powder
  • 2 cups All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1½ teaspoons Salt
  • 8 tablespoons ( 1 stick) Butter, softened
  • 1 cup Sugar
  • 2 large Eggs, room temperature
  • 1 cup Sour Cream, room temperature
  • 1 teaspoon Vanilla Extract
Instructions
  1. Preheat oven to 350 degrees. Butter & flour a 10 or 12 cup Bundt pan.
  2. In a small bowl, mix together the sugar, instant coffee, and cocoa; set aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder and salt.
  4. Using an electric mixer, cream together the butter & sugar till light & fluffy.
  5. Add one egg at a time, beating until just combined.
  6. On medium speed, mix in ⅓ of the flour mixture, then ½ of the sour cream. Repeat until you end with the flour.
  7. Add vanilla and mix, scraping the sides of the bowl well with a spatula.
  8. Pour ⅓ of the batter into the prepared Bundt pan and sprinkle 1.2 of the filling on top. Pour in another ⅓ of the batter and sprinkle the remainder of the filling on top of that. End with the last ⅓ of the batter.
  9. Run a knife threw the batter to marble & swirl it.
  10. Bake 45-50 minutes, or until a toothpick or cake tester inserted in the middle of the cake comes out clean.
  11. Cool on wire rack for 30 minutes. Remove from Bundt pan and finish cooling on plate or serving platter.
Notes
The batter may be a bit thick, so what you need to do to get it to lay flat is tap the Bundt pan on a hard surface!
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